Mushroom and Pork Bone Soup

Cooking StepsHow to cook Mushroom and Pork Bone Soup step by step

Cooking Process

1. 
   Step 1 Detail

   Wash all the mushrooms and ginger thoroughly, then cut as needed.

2. 
   Step 2 Detail

   Rinse the pork marrow bones briefly.

3. 
   Step 3 Detail

   Place the pork bones in a pot with cold water.

4. 
   Step 4 Detail

   Add cooking wine — if you’re unsure how much, just use one bottle cap’s worth.

5. 
   Step 5 Detail

   As the cold water heats up, the impurities and blood will gradually rise as scum. Skim off the foam continuously. Once no more foam appears, turn off the heat and remove the bones to rinse them clean.

6. 
   Step 6 Detail

   (Tip: For better flavor, lightly pan-sear the meat in a little oil first, then stir-fry the mushrooms briefly before adding water. I skipped this step and the result was noticeably less tasty.) Place the blanched bones in a rice cooker and add boiling hot water. (Use hot water if you want tender meat; use cold water if you prefer a richer broth — it’s up to you!)

7. 
   Step 7 Detail

   Add the washed mushrooms to the pot. (You can also sauté the mushrooms first to bring out their aroma — I skipped this due to time.) Add some salt now, otherwise the meat and mushrooms will turn out bland.

8. 
   Step 8 Detail

   Using a Xiaomi rice cooker: start with the steam/cook mode for 20–30 minutes, then switch to the soup mode for 1–2 hours. Make sure you don’t add too little water — the high heat at the beginning can cause rapid evaporation.

9. 
   Step 9 Detail

   Served with some noodles and broccoli on the side.

10. 
    Step 10 Detail

    Season to taste with light soy sauce, chicken bouillon, and chopped scallions.

11. 
    Step 11 Detail

    A delicious, nutritious, and quick soup is ready! Personally, I think the broth is even better than the meat. The soup is amazing with noodles! The meat definitely needs a dipping sauce — otherwise it’s quite bland. I like to mix some Dehong dried chilies with light soy sauce, vinegar, and Sichuan peppercorn oil. So good!